The famous Indian lamb curry, since 1927.
Ingredients for 6 people:
3.5 kg lamb meat from shoulder or leg
10 cl sunflower oil
3 Golden Delicious apples
1 banana, sliced
1 tsp curry powder
1 tsp mild paprika
30 g shredded coconut
3 cloves of garlic, chopped
250 g onions, finely chopped
½ tbsp coarse salt
20 g flour
50 cl lamb stock
200 g tomatoes
50 g curly parsley
500 g Basmati rice
50 g butter
Mango chutney, chili and achars (Indian Pickles)
1 Cut the lamb in pieces and brown for five minutes with one sliced apple and the banana. Add the onions and garlic.
2 After five minutes, add the curry powder, paprika and coconut. Stir and sprinkle with the flour. Add water or clarified lamb stock to cover.
3 Add the bouquet garni, season with salt and leave to cook over low heat for 1 to 1.5 hours.
4 Remove the meat from the sauce. Blend the sauce until smooth then return the lamb pieces to the pot. Let simmer slowly for 30 minutes.
5 Serve the lamb with diced apples sweated in butter, crushed tomatoes, chopped parsley and Basmati rice, without which the curry would be hopelessly incomplete.
6 The mango chutney, chili and achars (Indian Pickles) are served as condiments in small bowls in keeping with tradition.